Dinner time

Discussion in 'The Lounge' started by Gatorbait25, Apr 25, 2020.

  1. cover2

    cover2 I've grown old
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    Your “southern” faux pas and attempt at redirection brings to mind some of the lyrics from the CDB’s Uneasy Rider...

    “I said would you beleive this man has gone as far
    As tearin' Wallace stickers off the bumpers of cars
    And he voted for George McGoveren for president
    Well he's a friend of them long-haired hippie type pinko fags, I betcha he's even got a Commie flag
    Tacked up on the wall inside of his garage...”

    Verdict: Yankee Infiltrator

    :)

    *Just havin’ a little sport with ya. A guy with any ties to Wewa has got to have redneck in him, regardless of whether or not he’s mispronouncing “pee-cans!”
     
    • itsgr82bag8r

      itsgr82bag8r Political Forum Fire Starter
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      Born & raised on the coast in the Pensacola area. If I went any further south I’d be in the Gulf of Mexico! ;)
       
      • cover2

        cover2 I've grown old
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        Fair enough. The real litmus test is this: grits or hash browns?
         
      • CDGator

        CDGator Well-Known Member
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        Both! Should one really have to choose?
         
        • MJMGator

          MJMGator Slightly amused
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          Grits and it ain’t even close.
           
          • cover2

            cover2 I've grown old
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            Trick question I suppose. Potatoes at breakfast was always considered a northern thing when I was coming up. I recall my granddaddy making a trip up to Connecticut one time (for some shade tobacco doings) and being put out that he couldn’t get grits with his breakfast. Being raised in his house, I never had hash browns or potatoes of any kind for breakfast. I wasn’t real crazy about grits until I learned to mix my fried eggs and runny yolks with them. Now cheese grits at fish fries is a different story altogether!
             
            • jdh5484

              jdh5484 Just Beat UGa
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              Thanksgiving Day Breakfast
              20201126_092259.jpg 20201126_092255.jpg
               
              • NVGator

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                Perhaps my attempt at a joke went sideways. I pronounce it pee-can. Always have. Like you “pee in a can”
                 
                • NVGator

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                  Again with the laziness. That last one looks like a turd.
                   
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                  • CDGator

                    CDGator Well-Known Member
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                    Grew up in Tallahassee and both parents were from southern Ga so grits were always served with our fried eggs. I love grits but I love hash browns and skillet potatoes too. My kids have never tried grits and seedy will only eat them with shrimp.
                     
                    • jdh5484

                      jdh5484 Just Beat UGa
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                      The last one is a shrimp biscuit for my dog Hank. [it was going to be a ribbon ... but that was too hard]
                       
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                      • jdh5484

                        jdh5484 Just Beat UGa
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                        Grits made with 1/2 water and 1/2 whole milk and American cheese. Crumple up some crispy bacon and thats a meal.

                        Also, homemade skillet potatoes (cubed] with sweet onions [carmalized] and bell peppers is the best breakfast smell in the world ! Tastes good too.
                         
                        • itsgr82bag8r

                          itsgr82bag8r Political Forum Fire Starter
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                          Grits with a side of scattered, smothered & covered. ;)
                           
                          • cover2

                            cover2 I've grown old
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                            Not at all. Just ragging you a little. Like I said, I know where your roots are! Happy Thanksgiving out there in the desert. Hope y’all have a great day!
                             
                            • NVGator

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                              8B7601A4-3815-4E20-BF8E-0E35FFF7F02A.jpeg

                              You too. Just pulled her out of her brine.
                               
                              • flg8rfan

                                flg8rfan Well-Known Member

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                                Nope, the real litmus test is homemade biscuits or that crap that comes out of a tube and makes a wop sound ;-)
                                 
                                • CDGator

                                  CDGator Well-Known Member
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                                  Canned biscuits have that greasy film that sticks to the roof of your mouth too!

                                  Son made homemade cheddar biscuits using sourdough starter today. They were so good.

                                  DE928CF6-CD35-46B8-A6AD-B1AE860F2BBC.jpeg
                                   
                                  • BNAG8R

                                    BNAG8R Pronouns: them, they, their
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                                    Welp - sous vide for steak was a hit! 90 minutes at 130, then a 90 second sear with brown butter baste. Perfect temp and basically about 4 minutes of actual “cooking”.

                                    I had a NY Strip and made the daughter a filet - both were awesome. No pics of the filet, but here’s the strip:

                                    B9099FD2-0CFB-4B48-A31E-3BEFA5562791.jpeg 51B3FEB1-1263-4AD7-B325-60A7A2724703.jpeg
                                     
                                    • CDGator

                                      CDGator Well-Known Member
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                                      That all looks amazing! Glad the souls vide worked for you but how does it compare(texture) to cooking it on the BS? Your plate on the right makes me miss our traditional fare.
                                       
                                    • BNAG8R

                                      BNAG8R Pronouns: them, they, their
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                                      Texture was good - same as I’d get from the grill. The big difference is that the cook was consistent everywhere...middle, ends, edges....it was all medium rare everywhere. That was cool. The other thing is that it remained very juicy since it cooks long term in its juices, so the filet especially was super tender. It would be good to get a “char” on it from the grill. That’s the only thing I was missing.
                                       

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